MOIST CARROT CUPCAKES

Moist Carrot Cupcakes image

If your kids think they don't like carrots, just wait until these cinnamon-scented, lightly frosted little cakes hit the table. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 35m

Yield 10 cupcakes.

Number Of Ingredients 14

Ingredients

2/3 cup sugar
3 tablespoons canola oil
1 large egg, room temperature
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups shredded carrots
CREAM CHEESE FROSTING:
6 ounces reduced-fat cream cheese
2/3 cup confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots., Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.